Just tangy enough and garlicky good, while the sauce helps keep the thighs nice and juicy: Lemon Chicken Skillet Madness is naturally low carb and gluten free.
Preheat oven to 400 degrees and heat olive oil and butter in a 12" cast iron skillet over medium-high heat until bubbling.
Trim chicken thighs (if necessary), season both sides with sea salt and pepper, and brown over medium-high heat for four minutes a side (skin side down first).
Meanwhile, make your sauce by mixing together the chicken broth, lemon juice, mustard, garlic, and spices.
Turn off the heat under your pan and arrange the artichokes, mushrooms, and onion in the skillet around the browned chicken thighs. Pour your sauce evenly over the chicken and veggies, then arrange lemon slices on top.
Move the skillet to the oven and bake at 400 degrees for 20 minutes. Remove pan from oven, stir the veggies around a bit (making sure that they all get coated with the pan juices), and spoon some of the pan juices over the chicken.
Return the skillet to the oven and continue baking for another 20 minutes, or until chicken thighs are to temperature.
Notes
A couple of the chicken thighs I had here were fairly large, so I gave them a full 40 minutes in the oven to cook through. If the thighs you are using are smaller, you may need to reduce the total cooking time slightly.